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The Blue Crab Restaurant and Oyster Bar Lake Front Recipe
Posted on 12/27/24 at 10:56 am
Posted on 12/27/24 at 10:56 am
This restaurant has an appetizer that is marinated crab claws in one of the best sauces I've every had.
Anyone know the restaurant and have an idea on how to make the sauce?
Anyone know the restaurant and have an idea on how to make the sauce?
3
Posted on 12/27/24 at 12:24 pm to kanibal
Not sure ‘bout their recipe, but this is what I use…
Ingredients
1/2 cup extra-virgin olive oil
2 tablespoons red wine vinegar
1 tablespoon freshly squeezed lemon juice
1/4 cup chopped green onions, white and green parts
2 tablespoons minced shallot
2 tablespoons minced celery
2 tablespoons chopped fresh parsley leaves
1 tablespoon chopped fresh basil leaves
2 teaspoons minced garlic
2 teaspoons Worcestershire sauce
1 teaspoon chopped fresh oregano leaves
1/4 cup thinly sliced pimento-stuffed green olives
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon hot pepper sauce
1 pound cooked blue crab claws, outer shells removed
Directions
Combine all the ingredients except the crab claws in a large nonreactive bowl, and whisk to mix well.
Add the crab claws and toss to coat. Cover, and refrigerate for at least 6 hours or as long as overnight.
Serve chilled or at cool room temperature in individual serving bowls or allow guests to serve themselves from a large bowl.
Ingredients
1/2 cup extra-virgin olive oil
2 tablespoons red wine vinegar
1 tablespoon freshly squeezed lemon juice
1/4 cup chopped green onions, white and green parts
2 tablespoons minced shallot
2 tablespoons minced celery
2 tablespoons chopped fresh parsley leaves
1 tablespoon chopped fresh basil leaves
2 teaspoons minced garlic
2 teaspoons Worcestershire sauce
1 teaspoon chopped fresh oregano leaves
1/4 cup thinly sliced pimento-stuffed green olives
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon hot pepper sauce
1 pound cooked blue crab claws, outer shells removed
Directions
Combine all the ingredients except the crab claws in a large nonreactive bowl, and whisk to mix well.
Add the crab claws and toss to coat. Cover, and refrigerate for at least 6 hours or as long as overnight.
Serve chilled or at cool room temperature in individual serving bowls or allow guests to serve themselves from a large bowl.
Posted on 12/28/24 at 9:08 am to kanibal
This is the recipe I use. I don't remember what restaurant it's from, but they are always a crowd favorite.
Marinated Crab Claws
1-cup green onion
1-cup celery
4-pods of garlic
1-cup flat leaf parsley
2-cups Spanish olive oil (Must be Spanish)
2-cups tarragon vinegar
6-juice of 6 lemons
Salt and Pepper to taste. I use about a teaspoon of each.
-Purée first four ingredients.
-Pour puréed ingredients and remaining ingredients in an air tight container and let set up for at least 48 hours on the counter.
On day you want to serve crab claws, put crab claws in zip lock bag, pour marinade over crab claws, and let it sit for a few hours, the longer the better. I also doubled the zip lock bags just in case a crab claw punctured the inside bag.
You can serve them cold, or warm them up in the oven before you serve. I like both ways, but warm is my favorite.
Marinated Crab Claws
1-cup green onion
1-cup celery
4-pods of garlic
1-cup flat leaf parsley
2-cups Spanish olive oil (Must be Spanish)
2-cups tarragon vinegar
6-juice of 6 lemons
Salt and Pepper to taste. I use about a teaspoon of each.
-Purée first four ingredients.
-Pour puréed ingredients and remaining ingredients in an air tight container and let set up for at least 48 hours on the counter.
On day you want to serve crab claws, put crab claws in zip lock bag, pour marinade over crab claws, and let it sit for a few hours, the longer the better. I also doubled the zip lock bags just in case a crab claw punctured the inside bag.
You can serve them cold, or warm them up in the oven before you serve. I like both ways, but warm is my favorite.
Posted on 12/28/24 at 9:44 am to kanibal
Their crab dip is awesome as well. I've tried to replicate it without success
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